Antipasto Skewers

Ingredients

• 1 jar (12 oz), drained Gluten-free marinated artichoke hearts
• 8 oz Gluten-free salami, cubed
• 8 oz Fresh mozzarella balls (bocconcini)
• 1 pint Cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 1/4 cup Pepperoncini peppers
• 1/4 cup, chopped Fresh basil leaves
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Balsamic glaze
• 1/2 teaspoon Dried oregano
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon Black pepper
• 16 Wooden skewers
• 4 oz Prosciutto, torn into bite-sized pieces

Instructions

1. 1

   Prepare all ingredients by draining the artichoke hearts, cubing the salami, and washing the cherry tomatoes and basil.

2. 2

   In a small bowl, whisk together the olive oil, balsamic glaze, oregano, garlic powder, and black pepper.

3. 3

   Thread the ingredients onto the skewers in the following order: artichoke heart, salami, mozzarella ball, cherry tomato, olive, prosciutto and pepperoncini.

4. 4

   Repeat the layering process until the skewer is almost full, leaving a small space at the end.

5. 5

   Arrange the skewers on a serving platter.

6. 6

   Drizzle the olive oil and balsamic mixture evenly over the skewers.

7. 7

   Sprinkle the chopped fresh basil over the skewers.

8. 8

   Serve immediately or chill for later.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.